Butter Chicken/Murgh Makhani

Reuben, my husband, is a big fan of butter chicken but except for a very few versions he hated most of them- i am talking about the butter chicken masala you get at the restaurants. The last time we had some very good butter chicken was at his office party. I tried to keep the flavour in my mind so that i may adjust the recipe to his taste ! This recipe is partly adapted from Alfred’s Prasad’s Murg Makhani but i have made some changes here and there to adapt it to my husband’s taste. And may i add that- HE LOVED IT

You Need:

For the Chicken

1. Cut Chicken- 1/2 kg (You have the option of using boneless chicken)

2. Hung Curd- 1/2 Cup

3. Diced Onions- 1/2 Cup

4. Chopped chillies- 1 tbsp

5. Ginger-Garlic Paste- 1 tbsp

6. Cumin Powder- 1 tsp

7. Coriander Powder- 1 tsp

8. Red Chilly Powder- 1 tbsp

9. Turmeric Powder- 1/2 tsp

10. Lime Juice- 2 tbsp

11. Mint Leaves- 3 Sprigs

12. Tomato Paste- 1/2 Cup

13. Garam Masala Powder- 2 tbsp

14. Salt to taste

For the Makhani Gravy

1. Whole Tomatoes- 3/4th kg

2. Finely Chopped Ginger- 1 tbsp

3. Finely Chopped Garlic- 1 tbsp

4. Finely Chopped Green Chillies- 1 tbsp

5. Whole Green Cardamom- 1 tsp

6. Whole Cinamon Sticks- 4 nos

7. Bay Leaves- 4 nos

8. Red Chilly Powder- 1 tbsp

9. Garam Masala Powder- 1 tsp

10. Kasuri Methi Powder- 2 tsp

11. Tomato Paste- 2 tbsp

12. Cloves- 4 nos

13. Cream- 100 gms

14. Cashewnut- 75 gms

15. Honey- 2 tsp

16. Butter- 75 gms

17. Salt to taste

18. Water- 1/4th Cup

This is how you make it:

Chicken

1. Make deep gashes on the chicken pieces using a sharp knife.

2. Blend the hung yogurt, onions, green chillies, mint leaves, ginger-garlic paste, cumin powder, garam masalapowder, turmeric powder, red chilly powder, coriander powder, lime juice, tomato paste and salt to a smooth paste.

3. Put the chicken piece in to a “ziploc pouch” and pour the marinade over the chicken and seal the pouch. Make sure that the marinade is mixed well with the chicken.

4. Refrigerate the marinated chicken for atleast 12 hours. I refrigerated the chicken for around 24 hours.

5. Pre-heat the oven to 250 degree celcius and the take the chicken out from the refrigerator. The chicken should reach room temperature before placing it in the oven.

6. Oil a roasting rack or a baking tray and place the chicken pieces on the rack/tray. Before placing the chicken on the rack make sure that the extra marinade is brushed off.

7. Roast the chicken for 25 minutes without touching it. After 25 minutes insert a knife in to a piece and see if the juice that run out is clear. If clear then the chicken is done or else roast till the juices run clear.

If you do not want to go through the trouble of making this chicken (tandoor style), you can just buy some tandoori chicken from a restaurant and use the same.

Makhani Gravy

1. Heat a pan and add a generous amount of butter.

2. When the butter is melted, reduce the flame to medium. Add the cloves, cardamom, cinamon sticks and bay leaves. Stir for a minute.

3. Now add the chopped ginger, chopped garlic and chopped green chillies. Stir for another minute.

4. Add the whole tomatoes and stir for 4-5 minutes.

5. Add water and then cover and cook till the tomato is pureed.

6. In the meantime, grind 3/4 th of the cashewnuts to a smooth paste by adding a little water.

7. Grind the pureed tomatoes to a fine paste and bring it back to the flame.

8. When the puree comes to a boil, add the tomato paste.

9. Stir for 2-3 minutes and then add cashew paste.

10. Stir for another 2-3 minutes and then add the red chilly powder and the garam masala powder.

11. Stir well for 4-5 minutes and then add the honey and mix well.

12. Now add the kasturi methi and stir well for 4-5 minutes.

13. Stir in the cream and mix well.

14. Cover the vessel and cook in a very low flame for 5 minutes.

15. In the meantime melt a little butter in a pan, add the broken cashewnuts and then add the chicken and mix well.

16. Mix the buttered chicken and cashews in to the simmering gravy and mix well.

17. Add a small block of butter on top and cover and cook for another 5 minutes on a very low flame.

18. Vola- your butter chicken is ready to serve

Good Reading

1. Alfred Prasad’s Murgh Makhani

2. Deepa’s Butter Chicken Masala

3. Butter Chicken from Salad-Recipe

4. Indian Butter Chicken from Wandering Chopsticks

5. Butter Chicken from Cinnamon Trail

Note: If you want your butter chicken to look all red then add a drop of food colour to the makhani gravy. I usually avoid any artifical colors.